October 2019 Releases: 2017 Sinapius Home Vineyard Pinot Noir and 2014 Native Point Pinot Noir

2017 Sinapius Home Vineyad Pinot Noir

Sinapius is located in the heart of the Pipers Brook wine region in Northern Tasmania, above the banks of the Pipers Brook. The original 2-hectare vineyard was purchased by Vaughn Dell & Linda Morice, in 2005. Our winemaking philosophy is very simple……we aim to craft wines that reflect our site, the soils and each season. Where possible, we aim to have little input into the wine to ensure true expression of our terroir. Estate grown from 23-year-old vines, naturally fermented, 100% whole berries, for 3 weeks. After pressing, it is matured in French oak barriques for 12 months, one third new, prior to bottling in October 2018, unfined and unfiltered. A complex bouquet of intense red fruits, damson plum, mineral and wild herbs. The palate is sweet and savoury, showing raspberry, plum, iron, with hints of herbs, nutmeg and anise. A long persistent finish. 1966 bottles produced. Cellar to 2025.

2014 Native Point Pinot Noir

Native Point Vineyard is located on the Swan Bay peninsula of the Tamar Estuary in North East Tasmania. The 5 ha vineyard with its unique micro climate supports balanced vine growth and allows selective harvest of parcels of fruit at optimal flavour ripeness and natural acidity. Low yields and long, slow ripening conditions result in wines with distinctive varietal intensity, elevated fruit spice and mineral complexity. All Native Point Wines are made from grapes grown at our Swan Bay Vineyard and the wines are made at Moore’s Hill by Julian Allport, our partner and winemaker. We only use four clones in our Pinot Noir: MV6 at very low yields which is the backbone of the wine and 3 Burgundian clones, 114, 115 and 777. We use 30% whole bunch fermentation, and age the wine for 18 months in French oak. 30% new, and the rest 1 and 2 year old barrels. We then do not release any of our Pinot Noirs until they’ve had at least two years in the bottle. Hence 2014 is our current release. The wine has intense primary fruit on the front palate and nose, comprising rich black currant and cherry. The age and extra tannins extracted during whole bunch fermentation are now breaking down to produce spicy white pepper notes and a long lasting smooth finish. This wine will continue to improve for another 3-5 years and then hold steady for another 7-10 years in cellar.